Few people can resist these potatoes, which are capable of stealing the show from any food they accompany — so make sure you have plenty for seconds. Although it is served all over Greece, this dish is particularly good on islands like Naxos, where the local potatoes have an exceptional taste. On the special days when a leg of lamb or a chicken is roasted, the potatoes are cooked in its juices.

If you want to cook this dish using small potatoes, there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Preparation

Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.

Sprinkle with the fresh oregano and serve at once.

Variation:

Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

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Reviews

I've been making this dish for years. It's a favourite of my family and our dinner guests, time after time. I've made it with both chicken broth and beef broth and both are delicious. I've purchased Greek oregano and I feel it gives more of an authentic flavor. A hands down winner every time. I've made it as a side dish with chicken, fish, moussaka and beef

Delicious! Tasted just as good as those in a Greek restaurant. I didn't have broth so I used chicken paste bouillon diluted in water. I had to cook a little longer than the times given. Will definitely make again.

Great recipe! I used Yukon Gold potatoes and lots of crushed garlic. I also used a liberal amount of ground Tellicherry, pink, and white peppercorns. I served it with homemade herb stuffed rotisserie chicken. It is a new family favorite!

I made these by putting everything, including liquids, in a ziploc bag, shaking it up & dumping in a roasting pan next to a 2 lb. boneless leg of lamb. Roasted at 400 degrees for 15 mins. then stirred potatoes, reduced heat to 325 & roasted for 2 hours stirring every 30 minutes. The lamb drippings added extra flavor and the potatoes came out scrumptious.

I absolutely love this recipe! Even my husband said they were phenomenal, and he's not a big fan of potatoes. I used red skin potatoes, and just enough oil to coat them. To prevent garlic or potatoes from burning/drying out, I came back every 10 mins or so to mix them with a spatula. Also added a little extra chicken broth than the recipe calls for, at the end I end up with a little bit of tasty "slush" that I drizzle over the potatoes after I plate them. This one is definitely getting saved in the recipe book.

I absolutely love this recipe! Even my husband said they were phenomenal, and he's not a big fan of potatoes. I used red skin potatoes, and just enough oil to coat them. To prevent garlic or potatoes from burning/drying out, I came back every 10 mins or so to mix them with a spatula. Also added a little extra chicken broth than the recipe calls for, at the end I end up with a little bit of tasty "slush" that I drizzle over the potatoes after I plate them. This one is definitely getting saved in the recipe book.

Made just as written and absolutely delicious! better than a restaurant. Used vegetarian broth paste as only change in the recipe. Boiled the potatoes for 10 minutes first so they really absorbed all the garlicy aleppo pepper and lemony goodness! will definitely make this again!

Delicious! You might
have to reduce the
baking time if you
use potatoes that
cook quickly, such
as Yukon Golds. As
other reviewers
mentioned, it
doesn't really need
so much oil. I used
about half the
amount specified.

Easy to make and tasty. I made a few modifications: added rosemary and thyme with the dried oregano, reduced oil (per other comments), and omitted fresh oregano. Also I find that garlic tends to burn if added at beginning so I added it with the lemon juice. Finally I adore lemon so to up the lemon flavour I added a bit of zest with the garlic.

I make these for my husband all the
time. He loves them!! I put a little
less olive oil than the recipe calls
for; pretty much just toss the potatoes
to coat. I also usually don't put in
the fresh oregano at the end - it
doesn't seem to make a big difference
either way.

Light and flavorful. Easy to fix. I would let the potatoes cook for 15-20 minutes before putting the chicken on the cooking platter. Cooking it all for 45 minutes slightly overcooks the chicken.
I saved the left over sauce and mixed with a can of diced tomatoes for a light pasta sauce the next evening.

My boyfriend really liked how this turned out. I thought it was a bit mushy and a bit too lemony. I think I put in too much chicken stock, but oh well. I liked the oregano and garlic but would add much less lemon juice next time, but the idea of roasting, then adding liquid and roasting more.

I made these for a family dinner. Definitely a hit!! I tossed the potatoes with the oil, garlic and herbs rather than pour the oil over as the recipe suggests. Another time I would try 1/4 - 1/3 cup of oil as there was lots left in the bowl after tossing.

These were wonderful!! I served them with a leg
of lamb roast as part of an Easter menu. I used
a combination of red, yellow, and blue small
potatoes and halved them. While the lamb was
resting after cooking, I took the pan drippings
and used that instead of beef or chicken stock (I
skimmed off the fat first). The last step of
baking after adding lemon juice required about
20 minutes for me. This recipe is definitely a
keeper.